The seasonal challenge for us has started off really well. It's new to us, so not hard at this point. Just wait until my precious apples go out of season. Trust me, for all those months, you will hear me crying over those most delicious, juicy, treats from heaven.

Ok, enough of that, to the challenge...

For a full list you can look here, I will spare you having to read it if you aren't interested. I will tell you that this dish of oven roasted carrots, sweet potatoes (thank you Lisa for these-delicious) and brussels sprouts** are my all time favorites along with broccoli, cauliflower and pumpkin (of course)...well, and butternut squash.

I balanced out this meal for me by serving it with quinoa. Did you know that quinoa is actually related to spinach and Swiss chard? Hello protein rich amino acids that fall into my seasonal challenge accidentally! I personally love quinoa, but I have found this is another one of those things people either love or hate. Make sure you rinse it really well before you cook it or it is BITTER. I will confess to eating all of the sweet potatoes and carrots...and most of the brussels sprouts. Yes, I am ok with turning orange and looking like an oompa loompa. I call it my winter tan.

The boys had their oven roasted chicken with carrots, onions and potatoes. The illustrator and Max were allowed to have a few brussels sprouts. I am nice that way.

Layer your veggies on the bottom of the pan. Add the washed chicken pieces. Season with garlic powder, onion powder, salt and pepper. Roast for about 1 to 1 1/2 hours or until the chicken is browned and the temperature is 165 to 170 degrees. Allow the meat to rest before serving.

**I roasted the vegetables at the same temperature as the chicken for ease of preparation.

So, here is my question and where our dilemma comes in to play with the seasonal challenge. We have people coming over for dinner on Sunday and I think we need to stay within the seasonal vegetable challenge even though a salad would be a great accompaniment to the meal. I know this is not the worst dilemma in the world, but I think it is interesting to consider what conditions should allow you to change your thinking on the importance of where your food comes from. You see, cantaloupe is on sale right now...and I love cantaloupe (almost as much as apples). Why and where did it come from? These are important questions when it comes to food. Normally, I wouldn't be too concerned about what I am serving our friends because I know what they like and don't like. The guests we are having on Sunday are friends of the illustrator's from high school and I have no idea what they like, so a massaged kale salad might be too much for them...I know it would be for my boys (well, Max would eat it, but I don't think he is the norm). Any thoughts on this? Do you think seasonal eating is even important?

I think seasonal eating is good because the food tastes better, but I think you can make exceptions, especially if you are having guests. That said, they might really like something different that they've never tried.

I do think seasonal eating is important but will readily admit that I don't know if I could really do it completely. I love my bananas and apples for my oatmeal each morning. I could probably do without many things like strawberries and blueberries - I pretty much only buy frozen this time of year anyway. But what about tomatoes... I know I'm very spoiled.

What are you going to make for dinner? Can the salad just be a green salad with maybe thinly sliced onions and a sweeter dressing - maybe some nuts?

I always love the idea of seasonal eating...but then I start thinking about all of the stuff I eat out of season, and I get worried that I could never do it! I guess I need to make the switch slowwwwly. :-)

This may make me seem naive, but I only really grasped the concept of seasonal eating when I joined my CSA over the summer! Before that I never put any thought into it. But honestly, I would totally buy some on-sale cantaloupe right now. :)

I think it's important to stick to your principles, but I also think it's ok to make exceptions.We have a "no chain restaurants" policy this year but I know that's going to have to bend a little when it comes to family and work outings.

I think seasonal eating is really important for a lot of reasons! I love the idea of supporting my locals, and also, since I'm in farm country I know that even the non-organic farms don't use pesticides (they just don't pay for the process of becoming certified organic). It's better for the environment too---so I'm definitely putting emphasis on this this year!

I am really trying to challenge myself to eat seasonally as well! I t can be difficult but it truly is the best thing for our health AND environment! Kudos to you for trying!! I can't wait until berries come back in to season!!

I am so loving reading about you eating seasonally! We've been having lots of soups lately because it's so cold out and I love that the minestrone I made the other day was all totally in season. So proud of myself. ;)

My parents actually did a seasonal and local challenge through their co-op. 80% of their food had to come from within a 100 mile radius. Of course, my mom is on the co-op's education board so she gets a nice discount, which made this challenge a little easier financially than it might be (think having to buy all your groceries at Whole Foods...). I wish I could do better with this, but with my new job I travel so much that it just isn't something that makes sense. I try to eat seasonally as much as possible though!

i love the idea of seasonal eating, but at the same time I am a college kids - I eat what my dining hall has. While yes, the pineapple is delicious and I love the strawberries that we have all year round, i know it isnt as nutritious but atleast I am eating fruits!